GOLD DRAGON RAMEN

My first ever bowl of Gold Dragin ramen, or 'lamen' in proper Japanese accent, was 18 years ago on a Rotary trip. It was our Sister Club signing ceremonies with the Rotary Club of Mido-suji in Osaka. Rotarian PP Kenny Shui was the event Leader since his hair care business required him to frequent the Japanese market. We brought our families but one of the evenings was designated a 'guys night', code word for indulgence, all clean fun in food and drinks, no dirty stuff. It was an incredibly cold night and after a few hours of non-stop alcohol infusion the party needed solids to stay balanced, in the stomache, since our brains turned liquid hours before.

Kenny took us to this street joint, under a tent with heaters and we had ramen ... we thought we died and went to heaven? The formula was; superbly cooked al dente ramen, in a seriously thick soup of pork bones in different seasoning, thin slices of char-sui, plus chopped spring onions & chives. To add to this already flavorful mix were all-you-can-tolerate condiments of; finely grounded black pepper, minced garlic, Korean kimchi, and extra chives. It won the hearts of many then, it still wins today, when I paid homage. It was a sentimental journey, our girls were 14, 9 & 6 then and they are 32, 27 & 24 today. Need I say more? Back in 1993 it was standing room only, next to a long bench and one pays when one is handed the piping hot bowl. Today there is a large structure with tatami seats, and coupons are dispensed from a machine. If I remember correctly it was Y500 then and Y900 now, not bad after 18 years, right?

Where is it? Shinsaibashi is a tourist favorite even though it is not the same place as it was before, and I will explain why in my next blog. Walking up Shinsaibashi fom the Midosuji end, you will cross the canal over a bridge but before you enter the next section, Ebisubashi, make an immediately left turn.  You will see the famous 'giant crab' logo and Gold Dragon is down the road, on your right, an eternal landmark that you cannot possibly miss.

Lastly, the Japanese created Ajinomoto, what the non-believers call MSG, which I must admit I am slightly addicted. It is one of my sins that will eventully return to haunt me, I am told. This not so secretive ingredient is in the soup, which any card carrying ramen convert would savor, rght up to the last drop. On the other hand, this may explain why there is a faucet next to the condiments where free pouring of ice water is de rigurer. Do drink a few cups before you leave, please, you will not regret it.